Burgundy-Mushroom Gravy

Burgundy-Mushroom Gravy Recipe from France

Region / culture: France | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Burgundy-Mushroom Gravy is a rich and flavorful sauce that is perfect for serving over mashed potatoes, roasted meats, or even as a dip for crusty bread. This gravy is made with a base of butter, mushrooms, onions, red wine, and chicken broth, creating a savory and indulgent sauce that will elevate any dish.

History

Burgundy-Mushroom Gravy is a classic French sauce that has been enjoyed for centuries. The combination of mushrooms, red wine, and chicken broth creates a deep and complex flavor profile that is perfect for enhancing the taste of meats and vegetables. This recipe has been passed down through generations and is a staple in French cuisine.

Ingredients

4 tbsp of butter
1 lb (454 g) of fresh mushrooms, cleaned, trimmed, and thinly sliced
1 large onion, finely chopped
1 cup of burgundy wine (or other red wine)
4 tbsp of flour
10 oz (283 g) of canned chicken broth
1 cup of water (more as needed)
0.5 tbsp of dried garlic flakes

How to prepare

Melt the butter in a small pan (about 1 qt (946 ml) size).
Add the mushrooms to the pan and cook over medium heat until all the liquid has evaporated and only the butter oil remains.
Stir frequently to brown the mushrooms without burning them.
Add the chopped onion and red wine.
Continue cooking until all the liquid has evaporated, leaving only the butter oil with the mushrooms and onions.
Ensure there is no remaining liquid in the pan except for the butter oil.
The onions may cook down until they are no longer visible.
Add the flour to the mushroom mixture.
Stir well to absorb the butter oil into the flour.
Add the entire can of chicken broth and stir well.
The broth and flour/butter mixture should combine to form a thick liquid.
The mixture may not thicken until it starts to boil.
Stir constantly to prevent sticking to the bottom of the pan.
Add enough water to achieve the desired consistency for the gravy.
If you prefer a thick gravy, one cup of water should suffice.
Reduce the heat.
Add the dried minced garlic and cook over low heat until the garlic flakes absorb enough liquid to no longer be crunchy.

Variations

Add a splash of cream for a creamier texture.
Use white wine instead of red wine for a lighter flavor.
Add fresh herbs such as thyme or rosemary for extra depth of flavor.

Cooking Tips & Tricks

Be sure to cook the mushrooms and onions until all the liquid has evaporated to ensure a rich and concentrated flavor.

- Stir constantly when adding the flour to prevent lumps from forming in the gravy.

- Adjust the consistency of the gravy by adding more or less water to achieve your desired thickness.

- Use a good quality red wine for the best flavor in this recipe.

Serving Suggestions

Serve Burgundy-Mushroom Gravy over mashed potatoes, roasted meats, or as a dip for crusty bread. It also pairs well with steamed vegetables or grilled tofu.

Cooking Techniques

Saute the mushrooms and onions until they are caramelized for a richer flavor.

- Use a whisk to ensure the flour is fully incorporated into the gravy.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute olive oil for butter for a dairy-free option.

Make Ahead Tips

Burgundy-Mushroom Gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Burgundy-Mushroom Gravy in a gravy boat or small pitcher for easy pouring. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Burgundy-Mushroom Gravy pairs well with roasted chicken, beef tenderloin, or grilled portobello mushrooms. Serve with a side of roasted vegetables or creamy mashed potatoes for a complete meal.

Storage and Reheating Instructions

Store leftover Burgundy-Mushroom Gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the gravy.

Nutrition Information

Calories per serving

Each serving of Burgundy-Mushroom Gravy contains approximately 180 calories.

Carbohydrates

Each serving of Burgundy-Mushroom Gravy contains approximately 10 grams of carbohydrates.

Fats

Each serving of Burgundy-Mushroom Gravy contains approximately 12 grams of fats.

Proteins

Each serving of Burgundy-Mushroom Gravy contains approximately 4 grams of proteins.

Vitamins and minerals

Burgundy-Mushroom Gravy is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains dairy (butter) and may contain gluten (flour). Please check for allergens before consuming.

Summary

Burgundy-Mushroom Gravy is a rich and indulgent sauce that is high in fats and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Burgundy-Mushroom Gravy is a rich and flavorful sauce that is perfect for enhancing the taste of meats, vegetables, and bread. This classic French recipe is easy to make and can be customized with your favorite herbs and spices. Enjoy this indulgent gravy as part of a special meal or holiday feast.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a chilly autumn afternoon and I was browsing through an old cookbook that I had inherited from my own grandmother. As I flipped through the pages, a handwritten note fell out onto the floor. It was a recipe for Burgundy-Mushroom Gravy, written in my grandmother's elegant script.

I had always loved mushrooms, and the idea of combining them with rich burgundy wine in a savory gravy sounded absolutely divine. I could practically taste it as I read through the ingredients and instructions. I knew right then and there that I had to try making it myself.

I set to work gathering the necessary ingredients – mushrooms, onions, butter, flour, beef broth, and of course, a bottle of good burgundy wine. As I chopped the mushrooms and onions, I couldn't help but think back to all the times I had watched my own grandmother cook in her kitchen. She had a knack for turning simple ingredients into mouthwatering dishes that would make your taste buds sing.

With the ingredients prepped and ready to go, I started cooking. I melted the butter in a pan and added the mushrooms and onions, letting them cook until they were soft and fragrant. Then, I sprinkled in the flour and stirred it into a smooth paste, letting it cook for a few minutes to get rid of the raw flour taste.

Next, I poured in the beef broth and burgundy wine, stirring constantly as the gravy thickened and the flavors melded together. The kitchen was filled with the rich, earthy scent of mushrooms and wine, making my stomach rumble in anticipation.

Finally, it was time to taste the finished gravy. I dipped a spoon into the pot and brought it to my lips, blowing gently to cool the hot liquid. The first taste was pure bliss – rich and savory, with a hint of sweetness from the wine. It was everything I had hoped for and more.

I could hardly wait to share my creation with my family. When they sat down to dinner that evening, I proudly served the Burgundy-Mushroom Gravy alongside a juicy roast beef and creamy mashed potatoes. The looks of delight on their faces as they tasted the gravy made all the hard work worth it.

From that day on, Burgundy-Mushroom Gravy became a staple in our household. I made it for special occasions and family gatherings, always receiving rave reviews from everyone who tried it. It was a recipe that brought people together, filling their bellies and warming their hearts.

As the years went by, I continued to make the gravy, tweaking the recipe here and there to suit my own tastes. I added a dash of Worcestershire sauce for extra depth, or a sprinkle of fresh herbs for a burst of freshness. Each time I made it, I felt a connection to my grandmother and her love of cooking.

Now, as I pass down the recipe to my own grandchildren, I hope that they too will feel that same sense of excitement and joy that I felt the first time I saw it in that old cookbook. Cooking is more than just following a set of instructions – it's about creating something delicious and sharing it with the ones you love.

So, the next time you find yourself in the kitchen, feeling inspired to try something new, don't hesitate to dive in and experiment. Who knows – you might just discover your own version of Burgundy-Mushroom Gravy, a recipe that will become a cherished tradition in your family for years to come.